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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6-8
Author Notes
This beet salad hits all the notes. It is mildly spicy, sweet, and creamy, and the addition of vinegar makes it a well balanced meal or side dish. I normally serve this alongside of some grilled or roasted vegetables and fresh pita bread. —Chef Reza Setayesh | Plant Loving Humans
Ingredients
- For the Salad
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6-7
medium beets
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2 tablespoons
chopped chipotle peppers in adobo
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4
stalks of celery, sliced thin on the bias
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1/2
red onion, sliced thin
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1/4 cup
red wine vinegar
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1 ounce
extra virgin olive oil
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2 teaspoons
sea salt
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2 tablespoons
chopped parsley
- For the Yogurt
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12 ounces
almond or other plant-based yogurt
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1
lemon, juiced
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1 teaspoon
ground cumin
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1/8 teaspoon
ground cinnamon
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2 tablespoons
chopped mint
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2 tablespoons
chopped dill
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1 teaspoon
sea salt
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1/2 teaspoon
ground black pepper
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1/8 teaspoon
garlic, minced
Directions
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Preheat oven to 350 F
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Cut the beets into thin wedges, season with salt, and roast in the preheated oven for 30-45 minutes
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Toss the beets and the rest of ingredients in a large bowl
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Make the yogurt by combining all of the ingredients in a bowl
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We recommend serving the yogurt alongside the salad, or dolloping some of the yogurt on a plate and topping with the salad
See what other Food52ers are saying.